Duo-Flavor Butter Cookie Bars
One batch yields two distinct treats: buttery vanilla dough studded with plump raisins and a rich cocoa-swirled chocolate version. These chewy squares are perfect for afternoon tea or tucking into lunchboxes.
Story
This clever split-dough technique lets you satisfy both chocolate lovers and fruit-cookie fans without doubling your workload. The vanilla half pairs beautifully with tea, while the cocoa version hits the spot with cold milk.
Ingredients
All-purpose flour
300g (about 2½ cups)
Unsalted butter, softened
120g (½ cup)
Granulated sugar
100g (½ cup)
Large egg
1
Fine sea salt
½ teaspoon
Raisins
100g (⅔ cup)
Unsweetened cocoa powder
15g (2 tablespoons)
Instructions
1
Cream Butter and Sugar
Beat the softened butter with sugar in a large bowl using an electric mixer. Continue for 2–3 minutes until the mixture turns pale and fluffy, scraping the bowl sides once.
2
Incorporate Egg and Salt
Crack in the egg and add the salt. Beat again until the mixture looks light and fully combined, about 1 minute.
3
Form the Dough
Sift the flour over the butter mixture. Switch to a spatula or wooden spoon and fold gently until a soft, cohesive dough forms. Turn out onto a lightly floured counter and divide into two equal portions.
4
Create Two Varieties
Knead the cocoa powder into one dough half until evenly colored. Fold the raisins into the other half, distributing them evenly. Roll each portion into a log roughly 1 inch (2.5 cm) thick.
5
Bake and Slice
Place both logs on a parchment-lined baking sheet, spacing them 2 inches apart. Press down gently to flatten slightly. Bake in a 350°F (175°C) oven for 18–20 minutes, until the edges turn golden. Cool completely on a wire rack before slicing into bars.
